Chef Clay Conley showcases his culinary talents with the sweet and spicy Korean Short Rib Tacos. Give the recipe a try and tell us how your version turned out. Cheers!

Marinade:

1.5 cup soy sauce

¼ cup white sugar

2 tablespoons honey

1/8 cup sesame oil

1 tablespoon ginger, minced

8 cloves garlic, minced

5 green onions, sliced thin

3 tablespoons toasted sesame seeds

2 pounds shortrib, sliced ¼- ½ inch thick

Mix all ingredients and marinate shortrib overnight.

Kimchi Aioli:

1 cup mayonnaise

2 teaspoons garlic, minced

¼ cup kimchi base

Juice of 1 lime

Mix all ingredients and let sit overnight for flavors to meld.

Kimchi:

10 brussel sprouts, julienne

½ red onion, julienne

1 carrot, julienne

½ bell pepper, julienne

24 cilantro leaves

3 scallion, sliced thin

1 tablespoon soy sauce

3 tablespoons kimchi base

2 tablespoons rice wine vinegar

Mix all ingredients and let sit a couple of hours.

Final:
12 4” soft flour tortillas

Over a hot charcoal grill cook shortrib until charred slightly, but medium rare. Remove from grill and keep warm. Warm flour tortillas on grill until soft. Place a dollop of kimchi aioli in center of tortilla. Top with a couple slices of rib meat and then garnish with some of the kimchi.